Zucchini Bread Pancakes on blue plate

Zucchini Bread Pancakes

All the flavors of zucchini bread in tender pancake form. 
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Zucchini Bread Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 296kcal
Author: Kristen Chidsey

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of the drained crushed pineapple from a 20 oz can of crushed pineapple in 100% juice
  • 1 cup shredded zucchini
  • 1 cup milk variety of choice--I used almond milk
  • 1/2 cup liquid from can of crushed pineapple pineapple juice
  • 2 eggs whisked lightly
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted (feel free to use canola oil or melted butter), plus more for skillet
  • 1/4 cup chopped walnuts toasted
  • Greek yogurt for serving
  • Maple Syrup for serving

Instructions

  • Heat a large skillet or griddle to medium and grease with a bit of coconut oil.
  • Drain the can of crushed pineapple, being sure to reserve the liquid.
  • Whisk the dry ingredients together. Toss the zucchinni and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.
  • Combine the reserved pineapple juice, milk, eggs, vanilla, and oil together. Add to the dry ingredients and mix until well combined, but don't overmix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)
  • Ladle batter by 1/4 cup onto greased skillet. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes.
  • Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.

Notes

  • I love to use whole wheat flour for added nutrients, but all-purpose flour works as well.
  • I love to use almond milk in these pancakes, but coconut milk, cow milk or even soy milk work great.
  • Drain the crushed pineapple into a bowl or glass measuring cup and use the reserved pineapple juice in the pancakes. If you don't have quite 1/2 cup liquid, just use additional milk.
  • I used coconut oil in the pancakes, but canola oil or melted butter works as well.
  • If you happen to have leftovers, you can freeze for future use. Just lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. Then pop one or more out of the bag at a time and reheat for 2 minutes and serve.
Nutrition Facts
Zucchini Bread Pancakes
Amount Per Serving
Calories 296 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 55mg18%
Sodium 321mg14%
Potassium 515mg15%
Carbohydrates 49g16%
Fiber 6g25%
Sugar 18g20%
Protein 10g20%
Vitamin A 250IU5%
Vitamin C 14.7mg18%
Calcium 126mg13%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!